Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Surajdeep Singh Gouria

Glasgow

Summary

Sous Chef with expertise in diverse culinary techniques and kitchen staff management. Proven track record in menu development, food preparation, and cost control. Maintains high quality standards while enhancing efficiency in fast-paced environments. Achieves customer satisfaction through creative culinary skills and effective communication.

Overview

11
11
years of professional experience

Work History

Sous Chef

Chai Wala
Glasgow
04.2021 - Current
  • Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
  • Analyzed customer feedback to identify areas of improvement in service or product quality.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Performed weekly inspections of all equipment for safety compliance.
  • Maintained accurate records for cost analysis purposes.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Established standard procedures for plating presentations.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Resolved conflicts between kitchen staff members in an efficient manner.
  • Trained new hires in proper cooking techniques and recipes.

Junior Sous Chef

Raddison Blue
Jammu
06.2016 - 11.2020
  • Developed menus that were creative while still being cost effective.
  • Checked quality of raw materials prior to use in order to maintain high standards of product presentation.
  • Managed food inventory, ordering and receiving of products from vendors.
  • Inspected food deliveries for freshness before storing them properly in designated areas.
  • Ensured adherence to sanitation procedures throughout the kitchen operation.
  • Supervised team members during meal services ensuring orders are accurate and delivered timely.
  • Assisted in developing recipes for special events or catering functions.
  • Assisted Executive Chef in menu planning, recipe development and kitchen operations.
  • Created new dishes by combining ingredients in accordance with customer preferences.
  • Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day.
  • Provided guidance to staff members regarding recipes, plating techniques, garnishes and portion control.
  • Ensured accurate completion of prep lists and production sheets on a daily basis.
  • Maintained a clean work area to ensure compliance with health regulations.
  • Evaluated performance levels of team members providing feedback where needed.
  • Trained and supervised junior cooks in proper culinary techniques.
  • Plated dishes according to established specifications for presentation purposes.

Chef De Partie

The Grand Hotel
Jammu
03.2014 - 03.2016
  • Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
  • Supervised and trained kitchen staff to ensure quality standards of food production.
  • Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
  • Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.
  • Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
  • Adhered to health and safety regulations while preparing food items in the kitchen area.
  • Responded quickly and efficiently to any customer complaints regarding food quality or service.
  • Checked finished plates before they were served to guests, making sure all components met quality standards.
  • Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
  • Ensured that all necessary equipment was available and properly functioning before service began.
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • Maintained accurate records of stock levels, ordering new ingredients when needed.
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
  • Prepared a variety of sauces from scratch according to recipes or customer requests.
  • Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
  • Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
  • Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
  • Safely operated kitchen equipment, including industrial-size mixers and knife sharpening tools.
  • Abided by company standards in terms of portion and serving sizes.
  • Sliced fruit and vegetables for various menu items and stored for later use in crisper.
  • Managed food usage with proper stock rotation to prevent spoilage.
  • Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Operated industrial mixers and other food processing machinery to support kitchen operations.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.

Education

Bachelor of Arts - Culinary

University of Jammu
Jammu
07-2013

Skills

  • Food preparation
  • Menu development
  • Inventory management
  • Quality control
  • Sanitation compliance
  • Recipe creation
  • Team leadership
  • Cost analysis
  • Customer feedback
  • Culinary innovation
  • Training staff
  • Performance evaluation
  • Time management

Languages

Hindi
First Language
English
Proficient (C2)
C2
Punjabi
Upper Intermediate (B2)
B2
Marathi
Upper Intermediate (B2)
B2

Timeline

Sous Chef

Chai Wala
04.2021 - Current

Junior Sous Chef

Raddison Blue
06.2016 - 11.2020

Chef De Partie

The Grand Hotel
03.2014 - 03.2016

Bachelor of Arts - Culinary

University of Jammu

Similar Profiles

CREATE PROFILE
Surajdeep Singh Gouria